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Heat the oven to 200°C/180°C fan/gas 6. Heat the butter and oil in a large, non-stick frying pan until foaming. Add the spring onions and mushrooms, then fry over a high heat for 6-8 minutes until golden and turning crisp in places. Add the garlic and parsley and fry for another minute. Remove from the heat and stir in the cheese and half the pumpkin seeds.
Roll out the pastry on a lightly floured surface to 0.5cm thick. Cut out 4 x 18-20cm circles, re-rolling as needed, but taking care not to disturb the layers in the puff pastry too much. Transfer the pastry to the prepared baking sheets (see tip). Spread the crème fraîche evenly over the pastry circles, leaving a 2-3cm border around the edge of each one. Spoon the mushrooms on top of the crème fraîche, then add 1 or 2 slices of goat’s cheese.
Fold in the edges to make a crust (see Make Ahead). Brush the pastry crusts with beaten egg, then bake for 20-25 minutes until puffed and golden. Sprinkle with the remaining pumpkin seeds and extra grated cheese, then serve with a green salad, if you like.